Cinnamon Roll Dip

Why You’ll Love This Recipe

I love how this dip delivers all the cozy comfort of a cinnamon roll without needing to preheat the oven. The cream cheese base is sweet and creamy, the spice blend is warm and nostalgic, and the icing swirl on top makes it feel just like the real thing. It’s also easy to whip up for parties, holiday gatherings, or a sweet snack board — and it’s always a crowd favorite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dip Base:
▢ 2 packages (16 oz total) cream cheese, softened
▢ ¾ cup powdered sugar
▢ ½ cup brown sugar
▢ 2 teaspoons vanilla extract
▢ 2 teaspoons ground cinnamon
▢ 1 teaspoon ground nutmeg
▢ ½ teaspoon ground cloves
▢ ¼ cup heavy cream
▢ ½ cup chopped pecans

Icing Drizzle:
▢ 1 cup powdered sugar
▢ 1 teaspoon vanilla extract
▢ 1–2 tablespoons milk

Topping:
▢ Caramel sauce, for drizzling

Directions

1. I start by beating the softened cream cheese in a large bowl until it’s smooth and creamy.

2. I add the powdered sugar, brown sugar, vanilla, cinnamon, nutmeg, and cloves, then beat again until fully combined and fluffy.

3. I pour in the heavy cream and beat the mixture until it’s light, smooth, and airy.

4. I fold in the chopped pecans gently, then transfer the mixture to a serving bowl.

5. In a separate small bowl, I whisk together the icing drizzle ingredients (powdered sugar, vanilla, and milk) until smooth and pourable.

6. I drizzle the icing over the dip in a spiral pattern, then finish with a generous drizzle of caramel sauce to mimic a cinnamon roll swirl.

7. I serve it with graham crackers, apple slices, vanilla wafers, or cinnamon-sugar pita chips.

Servings and Timing

This recipe makes enough for 10 to 12 servings.
Prep Time: 10 minutes
Chill Time: Optional 30 minutes (for a firmer texture)
Total Time: 10–40 minutes

Variations

• I sometimes swap the pecans for chopped walnuts or leave them out for a nut-free version.

• For extra richness, I mix in a few tablespoons of caramel sauce directly into the base.

• I’ve used maple extract instead of vanilla for a fall-inspired twist.

• To turn it into a dessert board centerpiece, I surround it with mini cinnamon rolls, cookies, and fresh fruit.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
Before serving again, I give it a quick stir and add more icing or caramel on top if needed.
I don’t freeze it — the texture doesn’t hold up well after thawing.

FAQs

Can I make this ahead of time?

Yes! I often make it the night before and let it chill. It sets up beautifully and the flavors meld even more.

What can I serve with this dip?

I like apple slices, graham crackers, vanilla wafers, cinnamon-sugar pita chips, or pretzels for a salty-sweet combo.

Is it okay to skip the nuts?

Absolutely. I leave them out if I’m serving someone with allergies or prefer a smoother texture.

Can I use whipped cream instead of heavy cream?

Not for this recipe. I use heavy cream to help lighten the mixture, but whipped cream would change the texture too much.

How do I make it thicker?

If I want a firmer dip, I chill it for at least 30 minutes before serving — it holds its shape better and scoops more easily.

Conclusion

This Cinnamon Roll Dip is one of those effortless desserts that tastes like pure comfort. I love how it captures all the flavors of a gooey cinnamon roll in a cool, creamy dip. Whether I’m serving it at a fall gathering, holiday party, or just treating myself on a cozy night in, it’s always the first thing to disappear.

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